700g (1 ½ lb) broccoli
300g (12oz) orecchiette (little ear pasta)
4 tablespoons olive oil
1 dove garlic, finely chopped
4 anchovy fillets, chopped
1 red chilli, finely chopped (optional)
6 tablespoons freshly toasted bread crumbs
- Trim and cut the broccoli into florets.
- Boil in plenty of salted water until tender and drain, reserving the cooking water. Use the water to cook the pasta, following the instructions on the pack.
- Heat the oil with the garlic in a small pan until the aroma rises, then add the anchovies and mash them well. Add the cooked broccoli and break-up the florets as you stir. Add some of the cooking water to make a creamy sauce
- When the pasta is al dente, drain and mix quickly with the sauce, adding a little more olive oil if you like.
Serve with freshly grated Parmigiano Reggiano cheese